Add 1/4 cup cool water and let hydrate a few hours tightly sealed. Add 3/4 cup near boiling water, stir well and seal tightly. Put in a cozy and wait about 10 to 15 minutes before eating.

Notes

Notes from KB:[br]I used www.harmonyhousefoods.com dried vegetables and beans, and www.packitgourmet.com soy powder and freeze-dried chicken.[br]I pre-soaked the soup ingredients for a few hours with 1/4 C unheated water, because the beans and veggies take longer to hydrate and soften than the time the water stays hot. So plan ahead – add the water at breakfast for lunch soup, or in the afternoon for dinner soup.[br]Note on the bouillon: If you use lower sodium you will want a teaspoon. If you use regular, use 1/2 a tsp (half a cube). When using lower sodium version salt to taste if desired.